RU2327359C1 - Cream-vegetative paste - Google Patents

Abstract

FIELD: foodstuff.

SUBSTANCE: cream-vegetative paste includes dry non-fattened milk, the stabiliser, vegetable fat - a butter oil replacer "Ekolakt", full-cream milk, food filaments, natural cream, a bacterial lyophilised concentrate "Bifilakt-U", consisting of B. bifidum and/or B. longum and/or B. adolescentis; Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. idiacetilactis.

EFFECT: received paste has probiotic properties and high organoleptic indicators.

3 tbl

Description

The invention relates to the dairy industry.

A known method for the production of cottage cheese dessert paste comprising preparing a mixture containing cottage cheese, skimmed milk powder, vegetable filler - linseed oil and cocoa, butter, sugar, stabilizer - drug "Passalsguard-5924", in the following ratio, wt.%:

Cottage cheese with mdzh 5%  40-45 Butter  18-20 Skimmed milk powder  4.0-6.0 Sugar  16-18 Linseed oil  1.8-2.0 Cocoa  1.5-2.0 Drug stabilizer   Palsgard-5924  3.0 Water Rest

[Patent RU No. 2227506, 7 A23C 23/00].

The disadvantages of this production method are the use of expensive animal raw materials (cottage cheese), the use of sugar as a sweetener makes it impossible to eat such a product for patients with diabetes mellitus, cocoa and linseed oil can cause an allergic reaction in a number of people, butter is characterized by high cholesterol, which may be a risk factor for the development of atherosclerosis.

Closest to the proposed invention is a dairy and vegetable paste containing whole or skimmed milk powder, melting salts, flavoring, cereals or legumes, milk or vegetable fat, stabilizer, food and taste additive, including table salt or granulated sugar, water, with the following ratios, wt.%:

Whole or skimmed milk powder  2.0-25.0 Cereals or Legumes  1,0-20,0 Salt Melters  0.2-3.5 Stabilizer  0.1-2.5 Flavoring  0.1-1.6 Table salt or  0.1-1.5 Granulated sugar  0.5-8.0 Milk or vegetable fat  1,0-20,0 Water Rest

[Patent RU No. 2196434, 7 A23C 23/00].

However, this product does not have probiotic and prebiotic properties, has low organoleptic characteristics.

The technical result of the invention is to create a creamy vegetable paste with probiotic and prebiotic properties, high organoleptic characteristics.

The technical result is achieved by the fact that the creamy vegetable paste, including skimmed milk powder, stabilizer, vegetable fat and water, whole milk, dietary fiber, natural cream, lyophilized bacterial concentrate Bifilact-U, consisting of B. bifidum and / or B . longum and / or B. adolescentis;

Lactococcus lactis subsp.lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.diacetilactis; and as a vegetable fat, the Ecolact milk replacer is used in the following ratio of components, wt.%:

Natural cream 10-20 Whole milk 1-4 Skimmed milk powder 10-20 Milk fat substitute "Ecolact" 25-40 Alimentary fiber 3-12 Stabilizer 0.1-1.0 Bacterial Concentrate lyophilized "Bifilact-U" 0.01-0.04 Water Rest

The introduction of creamy and vegetable whole milk into the paste gives the product a pasty consistency.

The introduction into the paste of creamy-vegetable milk of whole less than 1% gives the product a dense texture, and with the introduction of more than 4% of milk, the whole product has a liquid consistency that is not inherent in pasty products.

The introduction of natural cream-vegetable cream into the paste gives the product a pleasant creamy taste and nutritional value.

Introduction to the paste of creamy-vegetable cream of natural less than 10% gives the product an unexpressed creamy taste and a denser consistency, and when more than 20% cream of natural cream is introduced, the product has a liquid consistency not characteristic of pasty products.

The introduction to the paste of cream-vegetable milk fat substitute "Ecolact" enriches the product with polyunsaturated (essential) fatty acids, which are indispensable for the human body.

The introduction of paste cream-vegetable milk replacer "Ekolact" less than 25% by weight of the product does not provide the required content of polyunsaturated fatty acids, and the introduction of more than 40% of vegetable fat negatively affects the taste of the product.

The introduction of creamy vegetable fiber into the paste gives the product functional and prebiotic properties.

The introduction of creamy vegetable dietary fiber less than 3% by weight of the product does not properly enrich the creamy vegetable paste with prebiotics, and the introduction of dietary fiber more than 12% reduces the taste of the product.

The introduction into the paste of creamy-vegetable concentrate of bacterial lyophilized "Bifilact U" enriches the product with probiotic microflora.

The introduction of a creamy vegetable concentrate of bacterial lyophilized "Bifilact U" less than 0.01% by weight of the product does not provide a sufficient content of probiotic microflora, and the introduction of more than 0.04% of the concentrate of bacterial lyophilized "Bifilact U" gives the product increased acidity.

Table 1 shows examples of the formulations of the proposed creamy and vegetable paste, depending on the amount of skimmed milk powder, Ecolact milk fat substitute, dietary fiber, stabilizer, and Bifilact U bacterial lyophilized concentrate.

Table 1
Creamy vegetable pasta recipe Components The recipe, wt.% one 2 3 Natural cream twenty twenty twenty Whole milk 3 four one Skimmed milk powder twenty fifteen 10 Milk fat substitute "Ecolact" thirty 35 40 Dietary fiber: rye bran 10 - - Wheat bran - 7 - Rye and wheat bran - - fifteen Stabilizer 0.5 0.7 0.3 Lyophilized bacterial concentrate "Bifilact U" 0,03 0.04 0.01 Water rest rest rest

The composition of the formulation includes the Ecolact milk fat substitute - this is the fat system, the milk fat substitute manufactured by Efko. This milk fat substitute is recommended for use in the technology of combined butter, sour cream, processed cheeses, etc. It has a neutral taste, without extraneous taste and odor. The melting point is 33-35 ° C, which allows you to make a normalized mixture at a temperature of (40 ± 5) ° C.

The Ecolact milk fat substitute has:

Moisture content, % 0.1 Melting point, ° С 33-35 Mass fraction of fat,% 99.9

Method for the production of creamy vegetable paste: skimmed milk powder is sieved and restored with water, the resulting mixture is stirred, kept at 30 ° C for 6 hours; prepare sourdough on milk; milk is sterilized, cooled, bacterial lyophilized concentrate “Bifilact U” is added, the contents are thoroughly mixed and the resulting mixture is left for fermentation; in the recovered skimmed milk powder, make leaven, mix thoroughly and leave to ripen. The heated cream, the stabilizer, the molten milk fat replacer "Ekolact", dietary fiber are added to the resulting mixture, mixed until a paste-like consistency is obtained, and then packaged.

Table 2 shows the organoleptic characteristics of the creamy-vegetable paste.

table 2
Organoleptic characteristics of creamy vegetable paste Name of indicator Product Value Recipe 1 Recipe 2 Recipe 3 Appearance Glossy surface Glossy surface Glossy surface Taste and smell Pleasant, sour milk Pleasant, sour milk Pleasant, sour milk Consistency Homogeneous, pasty, easily spreadable, grains are sensory perceptible. Homogeneous, pasty, easily spreadable, slightly sensory grains sensory Homogeneous, pasty, easily spreadable, with a significant sensory sensation of grains Color Light yellow to yellow Light yellow to yellow Light yellow to yellow

The analysis of organoleptic indicators shows that the creamy vegetable paste according to the claimed recipe has probiotic and prebiotic properties, high organoleptic characteristics due to the use of Ekolakt milk fat replacer, natural cream, bacterial lyophilized concentrate Bifilact U, and dietary fiber.

Table 3 shows the physico-chemical characteristics of the creamy vegetable paste according to the claimed recipe.

Table 3
Physico-chemical characteristics of creamy vegetable paste Name of indicator Product Value Mass fraction of fat,% Not less than 35 Moisture content, % No more than 42 Mass fraction of protein,% 6.75 Titratable acidity, ° T 28-29 Active acidity, pH 6.51-6.53

Trial batches of creamy and vegetable pasta according to the claimed recipe were made, researched and passed an extensive tasting at the Department of "Technology of milk and dairy products" Federal State Educational Institution of Higher Professional Education Omsk State Agrarian University

Analysis and tasting showed that the creamy vegetable paste according to the claimed recipe has low acidity, has probiotic and prebiotic properties, high organoleptic characteristics due to the introduction of: dietary fiber, bacterial lyophilized concentrate "Bifilact U". Creamy vegetable paste contains prebiotics and probiotics, which are useful for the functioning of the human body, contains the Ecolact milk fat substitute, rich in essential unsaturated fatty acids that are easily absorbed by the human body. In addition, the Ekolakt milk fat substitute contains fat-soluble vitamins necessary for the body. The use of secondary milk raw materials (skimmed milk powder) for the development of creamy-vegetable pasta allows to obtain a product containing the entire protein complex of milk, antiatherosclerotic and lipotropic substances.

This creamy vegetable paste is recommended for mass nutrition. This product will significantly enrich the diet with the components necessary for a full healthy life and, accordingly, increase the immune status of the human body to adverse environmental factors.

Claims (1)

Creamy vegetable paste, including skimmed milk powder, stabilizer, vegetable fat and water, characterized in that it additionally contains whole milk, dietary fiber, natural cream, lyophilized bacterial concentrate Bifilact-U, consisting of Bifidobacterium bifidum, and / or Bifidobacterium longum, and / or Bifidobacterium adolescentis, Lactococcus lactis subsp.lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.diacetilactis, and Ecolact milk fat replacer is used as vegetable fat in the following ratio, wt.%: Natural cream 10-20 Whole milk 1-4 Skimmed milk powder 10-20 Milk fat substitute "Ecolact" 25-40 Alimentary fiber 3-12 Stabilizer 0.1-1.0 Bacterial Concentrate lyophilized "Bifilact-U" 0.01-0.04 Water Rest